Heat the oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt.

In the bowl of an electric mixer, beat pumpkin, brown sugar, oil, eggs, and molasses for 3 minutes on medium speed. Turn the speed to low and gradually add flour mixture, for a total mixing time for 30 seconds.

Either dump the batter by the tablespoon (for a messier top), or pipe through a pastry bag onto the lined baking sheet. Bake for 10 minutes. Rotate baking sheet, and bake 8 minutes more. Pies are done when they are a deep orange color and spring back when touched.

To make the filling, in an electric mixer beat the cream cheese and butter on medium speed until fluffy, about 3 minutes. Add maple syrup, cinnamon, cloves, and salt. Mix for 30 seconds on low. Continue running on low and gradually add the confectioners' sugar, beating for 1 minute.

To assemble, using a pastry bag pipe a small dollop of maple spice filling onto the bottom of half of the whoopie pies. Top with remaining whoopies.

5 comments:

You still have about 2 weeks to use up all your pumpkin stash or else the pumpkin police will go knockin' on your door ! lol Your pumpkin pies look terrific and very yummy ! I just love the cream cheese filling :)